If you like something…

Author Notes: I was looking for something to do with the carrots, the pounds of carrots, from my farm share and decided the best use of them would be in a cake. I had a new bundt cake pan, why not use that. So off to the internet I went and found a few recipes I liked. I have a tendency to play with recipes even before I try them, it feels like I am putting my own stamp on something. - jordan.scovel

Serves 10

Carrot Cake

1cup butter, softened

1cup granulated sugar

1cup packed light brown sugar

4 eggs

zest from one medium sized lemon

juice from that same lemon

1teaspoon vanilla extract, more if you feel daring

3cups organic all-purpose flour

2teaspoons baking powder

1teaspoon baking soda

1teaspoon cinnamon

1/4teaspoon ground cloves

1/4teaspoon nutmeg (1/2 if you really like the flavor)

1/4teaspoon ginger

2cups grated carrots (I used both red and yellow carrots - could have added another 1/2 cup)

1cup chopped walnuts

2tablespoons olive oil

Preheat your oven to 325 degrees F.

Cream together the sugar and softened butter (leave the butter on the counter the morning you plan to make this) in a large bowl.

Add eggs one at a time, be sure to beat well after each egg.

Add lemon zest and juice, and oil, mix well.

In another bowl, combine all dry ingredients, gradually incorporate into other bowl.

Fold in carrots and nuts.

Grease your bundt pan, pour mixture into pan.

Bake for 50 - 60 minutes or until toothpick comes out clear. I think I baked for 75 minutes, minimum.

Cool for 10 minutes, remove from pan, frosting should be poured on while cake is still warm.